I'm a chef. Here's my easy recipe for homemade barbecue sauce that's better than anything at the store.

• As an experienced chef and cooking instructor, I love my recipe for homemade barbecue sauce.
• My sauce calls for tomato paste, yellow mustard, and spices to give it a subtle smokey flavor.

It's grilling season, and everything from corn on the cob to brisket tastes better with a little barbecue sauce.

It comes in many variations inspired by regions across the US, from a mayonnaise-based sauce in Alabama to a tangy mustard-based take in South Carolina.

Barbecue sauce makes everything it touches taste big, bold, and juicy with a tang that holds up to the heat of an open flame.

There are countless store-bought versions out there, but I prefer to make my own.

A good barbecue sauce starts with tomatoes, sweetener, mustard, and spices

Most homemade barbecue sauces start with ketchup, but I prefer to strip it back further and start with a small can of tomato paste.

It's usually under $2, and it's easy to keep stocked in your pantry. Plus, adding your own sugar, instead of using sugary ketchup, gives you control over the sweetness of the sauce.

I also like to add blackstrap molasses, an unrefined byproduct of sugar production that's rich in antioxidants, calcium, phosphorous, and more. But it can be swapped for additional sugar or honey.

Instead of using dried mustard for a pungent kick, I use the bottled variety.

Feel free to sub Dijon if you prefer, but be sure to start with half of the amount, taste, and adjust as it has more of a wasabi-like sting than yellow mustard.

Mustard also acts as a tenderizer, helping your meat stay juicy on the inside even if it gets a little charred on the grill.

For smoked meats, mustard can be the make-or-break ingredient in attaining bark (the dark flavorful crust). Pitmasters are always on the lookout for that perfect bark and often rely on yellow mustard over other varieties.

Lastly, a little smoked paprika goes a long way to add a subtle smokey flavor to the sauce.

The sauce couldn't be easier to throw together, just be sure to taste along the way

Mix all ingredients and cook gently on the stove, but make sure to taste as you go.

The amount of salt may seem excessive, but it balances the sugar and vinegar.

When in doubt, add 1 teaspoon at a time, mix, and taste.

Ingredients:

• 6 ounces (one small can) tomato paste
• 1/2 cup light-brown sugar
• 1/4 cup apple-cider vinegar
• 1 tablespoon blackstrap molasses
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 pinches crushed red-pepper flakes, to taste
• 1/4 teaspoon black pepper
• 1 tablespoon salt, reserved

Instructions:

1. Add all ingredients, except for the salt, into a medium-sized saucepan over medium heat.
2. Combine using a whisk and lower the heat to a simmer, stirring often.
3. Cook for five to 10 minutes until the mixture looks uniform and bubbles lightly.
4. Add 1/2 cup of water and 1 teaspoon at a time of the salt, tasting and adding more salt or water if needed. For a thinner sauce use 1 cup of water.